These fluffy breakfast muffins are packed with crispy bacon and sharp cheddar cheese, making them super tasty! Plus, they use sourdough discard, so nothing goes to waste.
Baking these muffins is a great way to brighten up your morning. I love how they are easy to make—you just mix, fill, and bake. Perfect for breakfast or a snack anytime!
Key Ingredients & Substitutions
Sourdough Starter Discard: Using unfed discard adds depth to flavor and moisture. If you don’t have sourdough, try buttermilk or plain yogurt for a similar tang.
Bacon: Crispy chopped bacon gives a nice crunch and flavor. You can substitute turkey bacon for a lighter option or use cooked sausage if you prefer a different meat.
Cheddar Cheese: Sharp cheddar is great for its strong flavor. You can switch it up with other cheeses like Gruyère, Monterey Jack, or a mix of your favorites for a tasty twist.
Fresh Herbs: Chives or parsley are lovely for freshness. Feel free to add other herbs like dill or thyme based on your taste and what’s in your pantry.
How Do I Make Sure My Muffins Are Fluffy and Not Dense?
A key part of making muffins fluffy is precisely measuring your dry ingredients and not over-mixing the batter. Here’s how to get it right:
- Use a kitchen scale or fluff and level your flour by spooning it into your measuring cup and leveling it off.
- Mix the wet and dry ingredients until just combined. A few lumps are okay—over-mixing can lead to denser muffins.
- Make sure your baking powder and baking soda are fresh—this helps muffins rise properly.
Lastly, keep an eye on baking time; every oven is a bit different, so check for doneness a little early.
Sourdough Discard Bacon And Cheddar Breakfast Muffins
Ingredients You’ll Need:
- Wet Ingredients:
- 1 cup sourdough starter discard (unfed)
- 2 large eggs
- 1/3 cup milk
- 1/4 cup plain yogurt or sour cream
- Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Add-ins:
- 4 slices cooked bacon, chopped, plus extra for topping
- 1 cup sharp cheddar cheese, shredded, plus extra for topping
- 2 tablespoons fresh chives or parsley, chopped (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 20-25 minutes to bake. You’ll have warm, savory muffins ready to enjoy in about 40 minutes total. Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, set your oven to preheat at 375°F (190°C). This ensures your muffins bake evenly. While the oven is heating up, you can prepare your muffin tin; either line it with paper liners or grease it well to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter discard, eggs, milk, and yogurt. Use a whisk to mix them together until you have a smooth consistency. This is the base of your muffin batter, so make sure it’s well mixed!
3. Combine the Dry Ingredients:
In a separate bowl, add in the flour, baking powder, baking soda, salt, black pepper, and garlic powder (if you’re using it). Stir these dry ingredients together to ensure they’re evenly distributed.
4. Combine Wet and Dry Ingredients:
Add the dry ingredients to the wet mixture. Stir gently until just mixed—it’s okay if there are a few lumps! Over-mixing could lead to dense muffins, and we want them light and fluffy!
5. Fold in the Good Stuff:
Now, add in the chopped bacon, shredded cheddar cheese, and the fresh herbs if you’re using them. Gently fold them into the batter, keeping it as fluffy as possible.
6. Fill the Muffin Tins:
Evenly divide the muffin batter among the muffin cups, filling each cup about 3/4 of the way full. This will give the muffins room to rise without overflowing!
7. Add Toppings:
For an extra special touch, sprinkle a little more shredded cheese and some bacon pieces on top of each muffin before baking.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them and check for doneness by inserting a toothpick in the center—if it comes out clean, they’re ready!
9. Cool and Serve:
Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This helps them set up nicely.
10. Enjoy Your Muffins:
These muffins are best enjoyed warm or at room temperature. They’re perfect for breakfast, a snack, or even a quick grab-and-go option. Enjoy every cheesy, savory bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the muffins may turn out denser. You may need to adjust the liquid slightly to get the right batter consistency since whole wheat flour absorbs more moisture.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 2 months. Just wrap them tightly in plastic wrap and place them in a freezer bag. Thaw them in the fridge or at room temperature when you’re ready to enjoy!
Can I Make These Muffins Vegetarian?
Absolutely! To make these muffins vegetarian, simply omit the bacon and consider adding some sautéed vegetables like bell peppers or spinach for added flavor and texture. You could also use crumbled tempeh or veggie bacon as a substitute.
What Can I Substitute for Yogurt or Sour Cream?
If you don’t have yogurt or sour cream on hand, you can use buttermilk or even a dairy-free yogurt alternative. Just keep in mind that the flavor may vary slightly, but it will still provide moisture to the muffins!
